Extravaganza Set Meals at NOSH, Bangsar
Words by Kirsten Durward
Pictures by the Yum List
Nosh’s signature clean lines are enhanced just now with winter touches for the festive season. I particularly like the dusting of giant snowflakes on the glass surfaces. We’re here today to taste elements of the December special two course table d’hôte menu and to see what is new for dessert.
Caning starts with an Illy coffee Latte and gives it his seal of approval.
Roasted Pumpkin and Sweet Potato Soup is a smooth and silky blend, with crispy croutons and crunchy beef bacon bits giving a welcome contrasting texture.
|Roasted Pumpkin and Sweet Potato Soup|
Spicy Paprika Chicken Gratin with Camembert is an extremely generous portion for a starter. I’m missing a little spice in this creamy and suave dish but enjoying the tasty tang of melting camembert over thick chunky potato. A smattering of basil pesto gives the dish some lift.
|Spicy Paprika Chicken Gratin with Camembert|
Quinoa, Feta & Minty Citrus Salad with Chargrilled Portobello Mushroom is on the slightly lighter side but still fills the plate. I always enjoy a Portobello Mushroom and I like the firmness of the edamame beans. The fresh mint leaves give a welcome freshness to the dish.
|Quinoa, Feta & Minty Citrus Salad with Chargrilled Portobello Mushroom|
One thing I can say for sure about the portioning on this menu, is you won’t go hungry. Bring a hearty appetite. Tea smoked beef is surrounded by a tumble of roasted baby potatoes, Iringi mushrooms, lotus root chips and plenty of crunchy green beans.
|Tea Smoked Beef|
If you are looking for a carb free main that is going to fill you up, the protein rich combination of Salmon Prawns should catch your eye. A generous portion of meaty salmon with good thick flakes, and two large prawns are topped by a very zesty fresh chilli lime salsa.
|Salmon and Prawns|
Veggie Arrosto Misto on Creamy Polenta is a colourful medley of crunchy beetroot, pumpkin, carrots, red onions, celery and cherry tomatoes piled up on a smooth polenta base. The dish comes with three accompanying sauces, including a seasonal Horseradish Creme Fraiche.
|Veggie Arrosto Misto on Creamy Polenta|
The two course Extravaganza Menu is offered at RM 75++ for the whole of December. Desserts can be ordered separately.
Validating Nosh’s reputation as a dessert destination, this seasonal special, the Berry Bombe Alaska (RM17++) is very more-ish easy eating. Italian creamy style meringue covers soft sponge and rich berry ice cream containing chunks of real fruit.
|Berry Bombe Alaska|
Also looking and smelling extremely festive is the Red Wine Berry Compote (RM 21++) that surrounds the melting mascarpone ice-cream in our next dish. Dark cherries and morello berries, raspberries, strawberries and more have been stewed in red wine with cinnamon, star anise, cloves & citrus peel. It’s sweet and sour, warm and cool, and rich and light.
|Red Wine Berry Compote|
When I was a child it was still traditional to get an orange in your stocking at Christmas, sometimes if you were lucky you got some chocolate too. Our next dessert endeavours to bring back that spirit with the naughty adult addition of a Grand Marnier Flambe. Nosh’s Signature Valrhona Chocolate Mousse (RM19++) is served up with plenty of oranges and topped with a crunch of a crisp florentine wafer.
|Valrhona Chocolate Mousse|
If you are a lover of over the top Christmas touches and have a very sweet tooth, then you’ll spend quite some time digging into this glittering O’ Xmas Tree (RM24++) on a plate. A riot of colourful sugared gingerbread stars, raspberry and minty mousses, chocolate and raspberry profiteroles, roasted almond slices, chocolate crumble, chocolate sauce, chocolate sprinkles, berry compote, whipped cream and berries galore - you’ll need to leave plenty of space for this one.
|O’ Xmas Tree|
Reasons to visit: Generous Portioning. Selection of Seasonal Dessert Flavours.
7 Jalan Telawi 3
59100 Kuala Lumpur
+6 03 2201 3548